It all starts on small farms, where cows munch on grass. We slow-churn their fresh milk into our creamy & rich butter. Then we get chef-y and fold in fresh parsley, sage, thyme, & rosemary, along with slow roasted garlic and a pinch of salt & black pepper.
Baste your proteins like they've never been basted before, OR melt straight into side dishes for a little extra "ooh".
